Roasted Winter Vegetables

The recipe is one of 150 in Darra Goldstein's book ``The Winter Vegetarian: A Warm and Versatile Bounty'' (HarperCollins, $16 paperback), a selection ranging from soups to desserts.

No strict rules govern this recipe, she says. ``Just keep the color variety in mind, and use whatever combination appeals, allowing about 1 pound of mixed vegetables per person if they are to be served as a main course.''

Dried thyme
Preheat the oven to 425. Lightly grease a baking dish large enough to hold the prepared vegetables without crowding.
Toss the vegetables with a little olive oil and balsamic vinegar, and season to taste (use about 2 teaspoons of oil and 1 teaspoon of vinegar for each pound of vegetables). Place the dish in the oven, and roast for about 45 minutes, turning the vegetables occasionally, until they are tender and browned.
For a richer dish, serve the vegetables with this simple sauce.
Mustard Sauce

1 tablespoon salted butter

1 tablespoon all-purpose flour

1-1/2 teaspoons dry mustard

1 cup roasted vegetable broth or other vegetable stock

2 tablespoons Dijon mustard

Salt and freshly ground black pepper to taste

Dash of paprika
Melt the butter in a medium saucepan, and whisk in the flour. Cook over medium heat for a minute, stirring constantly, then mix in the dry mustard. Gradually whisk in the vegetable broth. Bring to a boil, and simmer until the sauce thickens slightly, about 5 minutes. Stir in the mustard, and season to taste.
Makes about 1 cup of sauce, serving 4.
Another roasted winter vegetable recipe by Northeast Magazine food columnist Karen Mamone
Ingredients

Salt and black or red pepper to taste
Cut the vegetables into pieces roughly the same size. You can leave them in biggish chunks if you like or cut into 1-inch cubes.
The eggplants need to be salted and left in a colander to drain after cutting, so do them first.
In a big bowl, mix the veggies, except the eggplant, with the oil and herbs and season with salt and pepper. Rinse and dry the eggplant and then add to bowl, mixing to coat lightly with the oil.
Spread the vegetables on a big baking sheet (or two) and roast in a 400-degree Fahrenheit oven. After about 30 minutes, turn as many pieces as you can with a spatula. Roast for 20 minutes more, then check veggies for softness and brownness. Check every 15 minutes after that. Cooking time depends on your pan, the amount of oil, and the size of the pieces.
Originally published Feb. 16, 2000; Feb. 22, 1998